🍗 Lebanese chicken livers

Name: Lebanese chicken livers
Total time: 20 min
Yield: 4
Cuisine: Lebanon · Levant
Ingredients: 500 g chicken livers, trimmed; 1 onion, finely chopped; 4 garlic cloves, crushed; 2 tbsp pomegranate molasses; Juice of 1 lemon; 2 tbsp olive oil; Salt, black pepper and a pinch of chili flakes; Chopped parsley to serve

Origin: Lebanon · Levant

272kcal

per serving · 150 g

181kcal

per 100 g

30 gProtein20 g / 100 g

14 gFat9 g / 100 g

8 gCarbs5 g / 100 g

Lebanese chicken livers, known as sawdat djej, are quickly sautéed in olive oil with onion and plenty of garlic, then glazed with tart-sweet pomegranate molasses and a squeeze of lemon. The livers stay soft and rich inside, with a glossy, tangy coating. They are a classic mezze plate, served warm with fresh herbs and eaten alongside other small dishes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein20 g protein per 100 g — 44% of the calories

Not vegetarianbecause of: chicken liver

Not veganbecause of: chicken liver

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chicken liverpomegranate molassesgarliclemononionolive oil

Recipe

4 servings20 min

Ingredients

500 g chicken livers, trimmed
1 onion, finely chopped
4 garlic cloves, crushed
2 tbsp pomegranate molasses
Juice of 1 lemon
2 tbsp olive oil
Salt, black pepper and a pinch of chili flakes
Chopped parsley to serve

Method

Pat the livers dry and cut the large ones in half.
Heat the olive oil in a wide pan and soften the onion for 4 minutes.
Add the livers in one layer and sear over high heat for 2 minutes per side.
Add the garlic, salt, pepper and chili and cook 1 minute more.
Stir in the pomegranate molasses and lemon juice, toss until glossy and serve with parsley.

How to make it lighter

Use 1 tbsp olive oil instead of 2; 1 tbsp is about 120 kcal.
Treat it as one mezze among several vegetable dishes rather than a main course.
Serve it with plenty of raw vegetables and fresh herbs on the side.

History

Sawdat djej is a standard item on mezze menus in Lebanon and across the Levant, where pomegranate molasses is a common souring agent. It is eaten today both at home and in restaurants as part of a shared spread.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Lebanese chicken livers and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →